Sunday, January 8

Steak yup, STEAK Empanadas

It had been well over a year since I last made empanadas.. so just imagine how excited I was. My soon-to-be sister in law was my helper for the night, thankfully! If you ever attempt this recipe, its a good idea to have someone there :-)
OK here we go.....

(For the sauce) 6 Dried Pasilla, 2 roma tomato's, 1 tsp cumin, 1 tsp salt, 1 garlic clove, slice onion!
Cook the chiles & tomatoes in a small pot with water for 15mins. Transfer to a blender without the cooking liquids, add garlic, onion, cumin & salt.. blend until smooth! Set aside!

1 lb. of Carne Ranchera (flap meat) chopped
1 large idaho potato (small dice)

Saute meat until browned, add in potato & chile sauce. Cook for 20 mins until potato is cooked through. Turn off. Meanwhile assemble the dough.

I used Maseca, which is a ready made flour (add water & salt).
So I followed the instructions on the back & prepared my dough.
Excuse my almost empty Corona bottle,
how else do you think I managed to get through this meal!

SO.. unless you have a tortilla maker... use 2 plates & a large ziplock bag (cut thru sides). Make golf size balls & squeeze them slightly into palm size circles... This will allow you to create an even circle. Press down until circle is about (ummmm.. like a thick tortilla) until you feel the meat mixture won't break through.

Add about 2-3 Tablespoons of the meat mixture to half the dough, grabbing both ends of the plastic bag fold the dough in half, press down on edges.. With a fork slightly pressed down on the edges for an even seal & some design.

Heat up some Grape seed oil or Canola & fry (as many as you can fit) until each side is golden brown. 

Drain well & allow to slightly cool before serving.

Serve with fresh chopped iceberg lettuce, your favorite spicy sauce & some sour cream.. *optional


1 comment:

  1. Comadre this looks delicious! I can't wait to try it.